cup powdered (confectioner's) sugar in a small bowl
for later
Melt the chocolate chips with the butter. (Microwave on high power for 2 minutes, then stir until smooth.) Mix in the sugar and let the mixture cool.
Add the eggs, one at the time, mixing well after each addition.
Mix in the vanilla extract, baking powder, and salt.
Add the flour, one cup at a time, mixing after each addition.
Cover the bowl with plastic wrap and chill the dough for at least 4 hours. (Overnight is even better.) When you're ready to bake, preheat the oven to 350 degrees F., rack in the middle position.
Roll walnut-sized dough balls with your hands. (Messy - wear plastic gloves if you wish.) Drop the dough balls into a bowl with the powdered sugar and roll them around until they're coated. (If the dough gets too warm, stick it back in the refrigerator until you can handle it again.) Place the dough balls on a greased cookie sheet, 12 to a standard sheet. (They will flatten when they bake.) Bake the cookies at 350 degrees F. for 12 to 14 minutes. Cool on the cookie sheet for 2 minutes, then remove to wire rack to cool completely.
Yield: Approximately 5 to 6 dozen, depending on cookie size.
BOGGLES.
Preheat oven to 350 degrees F., rack in the middle position.
2 cups butter (4 sticks, 16 ounces, 1 pound)
2 cups brown sugar
2 cups white (granulated) sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs, beaten (just whip them up in a glass with a fork)
2 teaspoons vanilla extract
teaspoon cinnamon
teaspoon nutmeg (freshly ground is best)
4 cups flour (pack it down in the cup when you measure it)
3 cups sweetened dried cranberries (Craisins or another
brand)33
3 cups rolled oats (uncooked oatmeal - I used Quaker Quick
1-Minute)
Preheat oven to 350 degrees. Melt butter in large microwave-safe bowl. Add sugars and let cool a bit. Add the baking powder, baking soda, salt, eggs, vanilla, and spices. Add flour and mix. Then add the cranberries and oats, and mix everything up. The dough will be quite stiff.
Drop by teaspoon onto a greased cookie sheet, 12 cookies to a sheet.
Bake at 350 degrees F. for 12 to 15 minutes. Cool on the cookie sheet for 2 minutes. Remove to rack until cool.
Yield: 10 to 12 dozen, depending on cookie size.
These freeze well if you roll them in foil and put them in a freezer bag.
BUTTE R-SCOTCHIES.
Preheat oven to 350 degrees F., rack in the middle position.
1 cup butter (2 sticks, pound melted)
1 cup brown sugar
1 cup white (granulated) sugar
2 eggs beaten (just whip them up in a glass with a fork)
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
1 teaspoon vanilla extract
2 cups flour (don't sift pack it down in the cup when you
measure it)
2 cups butterscotch chips (an 11-ounnce package will do